This raspberry bread is a moist and tender quick bread naturally sweetened and chock full of raspberries! Made in just one bowl, this banana raspberry bread is vegan and gluten free!
Course Dessert
Cuisine American
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Servings 12Slices
Calories 184kcal
Author Arman
Ingredients
2cupsall purpose flourgluten free, if needed
1cupsugarwhite, brown, coconut, or sugar free subs
Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper, and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Slowly add your wet ingredients, and mix until just combined. Fold through your raspberries and chocolate chips.
Transfer the batter to the lined pan. Top with extra chocolate chips and raspberries. Bake for 45-50 minutes, or until a skewer comes out clean from the center.
Allow the bread to cool in the pan completely, before slicing up.
Notes
TO STORE: Raspberry bread should be stored in a sealable container or covered in plastic, in the refrigerator. It will keep well for up to 1 week. TO FREEZE: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator or zap in the microwave for 30 seconds.